CHINA KITCHEN
6484 LAKE WORTH RD, Greenacres FL 33463 · 2672651727
Last inspected Jul 11, 2026 · 14 visits since July 2023
MAR 25
NOV 25
MAR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor in kitchen Operated killed and removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018431 | Mar 11, 2026 | Mar 31, 2026 | $400 |
Inspection history
14 visits, newest first
Jul 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority5 Intermediate5 Basic
Show 17 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then touched clean prep counter; no hand wash. Employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in direct contact with cardboard box from raw chicken wings. See stop sale for cooked egg rolls.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing freezer at front counter: raw ground pork portion in-house in plastic bags for wan tons stored over commercially processed dumplings - not all products commercially packaged. Advised operator to store properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Various raw meats such as raw chicken and raw beef over various sauces. Advised operator to store properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in direct contact with cardboard box from raw chicken wings. Cooked egg rolls stored in metal basket where food is in direct contact with rusted sections on basket. See stop sale for cooked egg rolls.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator on cook line: cooked egg rolls (50F - Cold Holding); cooked chicken (46F - Cold Holding); cooked pork (47F - Cold Holding); raw chicken wings (47F - Cold Holding) As per operator, transferred from walk in cooler and stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator on cook line: cooked egg rolls (50F - Cold Holding); cooked chicken (46F - Cold Holding); cooked pork (47F - Cold Holding); raw chicken wings (47F - Cold Holding) As per operator, transferred from walk in cooler and stored over 4 hours in unit. Not prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen prep table: cooked egg rolls (126F at 3:30pm; 115F at 4:10pm- Cooked Cooling) As per operator, cooling since 30mins. At current rate of cooling, product will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 30 days. Emailed form to operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork removed from freezer for thawing and stored for use not date marked. Advised operator to date mark.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Various styles of chicken, and cooked egg rolls prepared over 24hours as per operator; not date marked. Advised operator to date mark.
Spray bottle containing toxic substance not labeled. Spray bottle with bleach not labeled. Operator labeled.
Bowl or other container with no handle used to dispense several food items in working containers.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Establishment automatic gratuity information disclosed on receipt but not disclosed on menu.
Flour scoop handle in contact with flour.
Food stored on floor. Sauce in bucket on cook line, buckets of rice in water in walk in cooler and meats in walk in freezer stored on floor.
Working containers of food removed from original container not identified by common name. Salt, sugar, flour, corn starch, rice stored in working container not labeled with common name. Operator labeled.
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while repositioning glasses then continued preparing food for customers without washing hands. Advised Operator of proper hand washing.
Non-food grade "takeout/shopping" bags used in direct contact with food (cooked pork). Operator removed pork from bag.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At front reach in freezer; plastic wrapped sheet tray of raw chicken stored over plastic wrapped sheet tray of raw beef. Operator moved raw chicken to bottom shelf.
Employee washed hands in a sink (middle compartment at triple sink) other than an approved hand wash sink, after cleaning, before preparing food for customers. Advised Operator of proper hand washing requirements.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler; cooked dumpling (66F - Cooling 3:05/66F 3:45); cooked shrimp (69F - Cooling 3:05/69F 3:45). Operator stated items cooling for 30 minutes in full, deep, tightly covered containers at this rate will not reach 41F within 6 hours, split into smaller uncovered containers to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at back kitchen hand wash sink. Operator provided paper towels.
Records/documents for required employee training do not contain all of the required information. Employee training has no date of certification/expiration date. Operator completed certifications with proper dates during inspection.
Outer opening (rear exit door)of establishment cannot be properly sealed when not in operation/in operation.
Screening on rear exit door is not 16-mesh to the inch.
Mar 12, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was washing floors then started to handled containers with food without washing hands first Advised employee to wash hands
Live, small flying insects found Approximately 12 landing on kitchen door Approximately 10 landing on bag of unpeeled onions next to mop sink by shelf with can goods Approximately 20 landing under 3 compartment sink Approximately 4 landing on water heater by back door Approximately 12 landing on sealed containers with sauces on dry good shelves. All this areas are within the kitchen,cook line area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw chicken over French fries Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over sauces Operator stored properly
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried rice at 11:57am 70F reheating, at 12:28pm same temperature Operator moved to be reheated to 165F++
Nov 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at make line bowl of liquid raw shell eggs storage above open containers of sauces, discussed with operator who removed bowl of eggs.
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking from can soda wiped mouth and without washing hands employee began to cut raw beef, discussed with operator, employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw beef and without washing hands employee wiped hands on apron and began to handle clean and sanitize utensils to prepare customer order, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled containers of raw beef and after without washing hands handled plastic to go containers to plate food for customer, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed bowl that contained raw meat and after did not sanitize before placing bowl up to dry, discussed with operator to set up three compartment sink to sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged open bag of raw shrimp stored above non commercially packaged open bag of cream cheese wontons, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at make line bowl of liquid raw shell eggs storage above open containers of sauces, discussed with operator who removed bowl of eggs.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer tray of non commercially packaged raw chicken stored above non commercially packaged tray of raw beef, discussed with operator who corrected storage of products.
Handwash sink used for purposes other than handwashing. Hand washing sink to right of three compartment sink used to store dirty dishes, discussed with operator who removed dishes.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees with no proof of reporting responsibilities, discussed with operator and emailed form.
Employee drinking while preparing food. Employee drinking from can soda while cutting raw beef, discussed with operator who educated employee.
Food stored on floor. In kitchen containers of sauce and oils on floor. In walk in freezer containers of cooked egg rolls and raw beef stored on floor, discussed with operator who removed products from floor.
Time/temperature control for safety food thawed in an improper manner. In three compartment sink frozen raw chicken wings thawing in standing water, discussed with operator who turned on cold water.
Mar 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (48F - Cooling)at 11:45 per operator product prepared test at 9:00pm and left in cooler overnight to cool. At this rate product never reached 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer open bag of raw chicken stored above open bag of cooked chicken. Discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in cooler cooked chicken (48F - Cooling)at 11:45 per operator product prepared test at 9:00pm and left in cooler overnight to cool. At this rate product never reached 41F within 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table pork wontons (118F - Hot Holding) per operator product reheated on stove approximately 2 hours ago and held on steam table. Discussed with operator who moved product to reheat to 165F+ for n the stove.
Jan 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands proceeded to return to cooking food. Discussed with operator who had employee wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to cook line portioned raw sliced beef stored over French fries. Discussed with operator who corrected storage. In customer waiting area reach in freezer raw pork over cooked crab. Operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored of sauces and cooked chicken. Discussed with operator who corrected storage.
Toxic substance/chemical improperly stored. In kitchen bottle of WD40 stored on table next to bags of rice. Discussed with operator who removed bottle.
Food stored on floor. In kitchen bucket of sauce stored on floor. Discussed with operator who removed from floor and placed in walk in.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. In customer waiting area nonsecure reach in freezer next to reach in soda cooler. Discussed with operator to add lock to secure.
Utensils in poor condition. Restaurant using construction drill to blend flour batters with residue build up on drill and blade. Discussed with operator
Jan 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority6 Intermediate4 Basic
Show 19 findings ▾
Container of medicine improperly stored. In kitchen multiple bottles of medicine stored on food prep table next to sauces, and on top of flip top cooler. Discussed with operator who removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen in large bowl sliced cooked pork (78F - Cooling) at 2:30 since 12:00 to 78F at 3:30. Advised operator to 165F.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands proceeded to return to cooking food. Discussed with operator who had employee wash hands.
Nonfood-grade bags used in direct contact with food. In reach in freezer in customer waiting area thank you bags used to store raw meats. Discussed with operator to remove products from bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to cook line portioned raw sliced beef stored over French fries. Discussed with operator who corrected storage. In customer waiting area reach in freezer raw pork over cooked crab. Operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored of sauces and cooked chicken. Discussed with operator who corrected storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw chicken stored over raw pork. Discussed with operator who corrected storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table next to fryer cooked chicken (60F - Cold Holding); chicken wings (57F - Cold Holding); pork egg rolls (60F - Cold Holding) per operator products not portioned or prepared today. per operator products out of cooler for since approximately 12:30. Operator decided to use Time and a public health control. Operator added time mark of 12:30, emailed form to operator. Sitting on prep table in kitchen chicken wings (56F- Cold Holding) per operator product not portioned or prepared today operator moved to freezer.
Toxic substance/chemical improperly stored. In kitchen bottle of WD40 stored on table next to bags of rice. Discussed with operator who removed bottle.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Discussed with operator employee health policy
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked pork (131F - Cooling) at 2:30 since 2:00 to 122 at 3:00. At this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling procedures with operator. Operator moved product to freezer to cool faster. It kitchen cut cabbage (66F - Cooling) at 2:55 to 72F at 3:30. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to freezer. In walk in cooler cooked chicken (68F - Cooling)at 3:25 since 1:00 to 67F at 3:45 at this current rate of cooling product will not reach 41F within 4 hours.
Handwash sink used for purposes other than handwashing. In kitchen next to three compartment sink, handwashing sink full of dirty dishes. Discussed with operator who removed dishes.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Food stored on floor. In kitchen bucket of sauce stored on floor. Discussed with operator who removed from floor and placed in walk in.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. In kitchen next to three compartment sink floor squeegee stored above cleaned and sanitized dishes. Discussed with operator who removed squeegees.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. In customer waiting area nonsecure reach in freezer next to reach in soda cooler. Discussed with operator to add lock to secure.
Utensils in poor condition. Restaurant using construction drill to blend flour batters with residue build up on drill and blade. Discussed with operator
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored. On flip top cooler
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into kitchen from outside and began handling equipment without washing hands
Roach activity present as evidenced by live roaches found. One live roach on floor in kitchen Operated killed and removed
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink
Handwash sink not accessible for employee use at all times. Next to mop sink
Outer openings not protected during operation and vermin and/or environmental cross contamination present. One live roach on floor in kitchen came In through back door left wide open during operstion
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all time by the mop sink, blocked by big flour container. Operator moved.
No soap provided at handwash sink by the mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...cell phone, iPod on the prep table at kitchen. Operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....handwashing sink by the mop sink.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Observed: 1.Machine to marinate chicken with buildup of food debris. 2. Rotisserie machine with buildup of food debris.
Food stored on floor. Observed plastic buckets of Soy Sauce stored on the floor.
Garbage on the ground and/or pad around rear access to restaurant.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.